Viking vs. Wolf

I can tell you (as someone who has done commercial kitchen repair work)Viking is a better built piece of equipment, easier to work on, and parts are easier to find. But the wolf will cost a lot less. If you are going to make a living on this stove buy the viking...if not....buy the wolf.

My dad completely redid his kitchen last year. After lots of research he went with Wolf. Viking has recently been bought out by another company and their customer service has gone to shite. Also, from Stine's, who carries both brands they claim that Wolf parts are much easier to find. They say that Wolf has surpasses Viking for home kitchens.

By the way, SubZero bought Wolf a few years ago. Sub Zero has a somewhat bad reputation for needing service/repairs but I don't lump Wolf into Sub Zero's reputation yet.

I also have a SubZero (3yr old) and have had about 4 or 5 service calls for the same minor problem. It just took a while to pinpoint and fix the problem- even though minor. I've had no issues with the Wolf.

I think Geauxt just bought a Wolf...red knobs.

If you are really interested in cooking, I'd go with Vulcan. Ask any restaurant you deal with if they use Viking. They don't. More than likely they use US Range, Royal Range, or Vulcan. Viking is customized for $$ Residential. I have a 10 yrd 36" Royal and a 27 yr old 36" Vulcan. Pure gas, non electric. I've never made a service call on either.

Seriously if you want the best performing gas range. You need to take a look at Blue Star. It is as close to a true commercial range as you can get and still have it meet residential code. 22k btu burners, Wolf and Viking 16 - 18k if you are lucky. Bigger ovens and you have the option of nearly total customization if you want it. I you go true commercial range you will have to do alot of modifications to your layout to accomodate and commercial ranges have standing pilot lights and absolutely no insulation. Check out www.bluestarcooking.com

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US Range

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This is what I have and love-4 burner, 24" flattop and oven, although I generally use my newer Whirlpool Gold for baking because I find that it holds the temperature more consistently, and I use the convection feature quite a bit.

Decor is another option.

I have a 36" Jenn-Air that went completely underwater in Katrina. I rebuilt it, but I'd replace it if I had the cash. I'd buy a Blue Star range out of all of them though, and it'd only be stainless at the top.

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doesn't have red knobs

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I sure as frick don't want red knobs. I have a green kitchen and even though my last name is NOEL, I don't want it Christmas all year around.

I have a friend with the biggest dual oven range Wolf sells and it is pimp no doubt.